When I bought my Instant Pot, I made sure I got the 7-in-1 model that has the yogurt function. There’s also a 6-in-1 model, but it doesn’t have the yogurt maker program.

I was pretty impressed at how easy it was to turn regular whole milk into low carb yogurt using the Instant Pot. And, you can even turn heavy cream into a higher fat yogurt.

What’s even better is that it’s even easier to make dairy free yogurt in the pressure cooker from coconut cream. Since I started the AIP paleo diet, I’ve been making my own coconut yogurt almost weekly.

I use two cans of coconut cream and four probiotics capsules to make the yogurt. The batch lasts me through the week. There’s plenty of room in the Instant Pot to double or triple the recipe if needed.

You can probably use any similar probiotic capsules. The RenewLife open up easily and I just dump the powder out into the coconut cream and whisk it in.

I’ve tried upping the probiotic to five capsules and the yogurt did seem to get thicker, but the taste wasn’t as good as when I used only four capsules. However, you may need to adjust the amount if you use a different brand.

A lot of people refrain from eating yogurt on a low carb diet. But, when you use coconut cream, you know it’s got to be very low in carbs.

There’s debate on the the accuracy of carb count listed on yogurt anyway. So the carbs in yogurt are generally less than stated on the label.

Ingredients

Instructions

Pour coconut cream into Instant Pot. Put the lid on, then click the “Yogurt” button and use the “Adjust” button until “boil” is displayed.

When the boil temperature has been reached, the Instant Pot will beep. At that time, open the lid and check the temperature. Once it reaches 115°F, empty the powder from the probiotic capsules into the pot. Stir the powder into the coconut cream using a whisk.

Place lid back on Instant Pot and push the “Yogurt” button again. Use the “+” or “-” buttons to adjust the culture time. I like to let it sit anywhere from 15 to 18 hours.

When the time is up, open the lid. The yogurt may seem thin, but don’t worry. It thickens up in the refrigerator. Just pour it into a glass container with a lid and let it chill for a day.

Nutrition

Additional Info

Net Carbs: 6g | % Carbs: 5.5% | % Protein: 3.7% | % Fat: 90.8%

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

About Lisa

Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!

Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her first cookbook, Low Carb Yum 5-Ingredient Keto, is scheduled to be published in April 2020 by HMH Cookbooks. Learn more about Lisa...

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Welcome, I'm Lisa!

I'm a long time low carber and creator of EASY KETO RECIPES! My motto is to "Keep It Simple" so I tend to stick to recipes that use easy to find wholesome ingredients. The recipes here at Low Carb Yum are creations that even beginners should be able to master! Read more about me...